light meals

Ingredients

• 200 g dried bulgar wheat
• 1 portion stock cube, vegetable or chicken
• 1 teaspoon spice, ras-el-hanout spice powder
• 1 teaspoon cinnamon, ground
• 1/2 medium portion cucumber(s), deseeded and sliced
• 75 g pomegranate, seeds
• 6 portion apricots, pitted and sliced
• 50 g raisins, or sultanas
• 250 g Mattessons Cooked Chicken, torn into pieces
• 6 sprig fresh mint, torn into shreds
• 1 pinch salt, and black pepper, freshly ground

Instructions

• Put the bulgar wheat into a saucepan and add 850ml boiling water. Stir in the stock powder. Put the lid on and cook over a low heat for 12-15 minutes, until the liquid has been absorbed. Tip into a large bowl and leave to cool, then fluff up with a fork to separate the grains.
  
  
• Stir the ras-el-hanout spice powder and ground cinnamon through the bulghar wheat, then add the cucumber, pomegranate seeds, apricots, raisins or sultanas, chicken and mint leaves. Season with salt and pepper, then mix together gently. Keep covered and chilled until ready to serve.